MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Corn, Ham and Potato Scallop
Categories: Crockpot, Ham, Potatoes, Soups/stews
Yield: 6 Servings
6 c Peeled baking potatoes; cut
- into 1" cubes
1 1/2 c Ham; cooked, cubed
15 1/4 oz Can whole kernel corn;
- drained
1/4 c Green bell pepper; chopped
2 ts Instant minced onion
10 3/4 oz Can cheddar cheese soup
1/2 c Milk
2 tb All-purpose flour
In 3-1/2 to 4 qt crockpot slow cooker, combine potatoes, ham, corn,
pepper, and onion; mix well. In small bowl, combine soup, milk, and
flour; beat with wire whisk until smooth. Pour soup mixture over
potato mixture; stir gently to mix. Cover; cook on low setting for 7
to 9 hours or until potatoes are tender. Makes 6 (1-1/2 cup)
servings.
Variation:
Leftover cooked roast beef or turkey can be used in place of ham.
Serving Suggestion:
Serve with warm biscuits and a spinach salad with cherry tomatoes
and a vinaigrette dressing.
Formatted by Lynn Thomas
[email protected].
Lynn's notes:
Made this 2-17-98; used 1 lb purchased already-cut-up ham and added
2 tb more flour. This was a quick meal to get ready and was very
tasty. Next time, I'll add some garlic for more flavor.
Recipe by: Soups, Chilies and Crockpot Slow Cooker Meals by Pillsbury
Posted to TNT Recipes Digest
by Mrs Lynn P Thomas <
[email protected]> on Feb 18, 1998
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